Onyx Coffee Lab Geometry — 2 brew methods
Onyx Geometry Origami
Onyx Coffee Lab · Pour-over · Origami Dripper
25 g → 400 g 1 : 16 205 °F 3:35 total
Onyx's Origami brew guide for Geometry: a bloom and five spiral pours at 1:16 and 205 °F for a berry and stone-fruit filter cup.
- 0:00bloom50 g
- 0:30spiral pour160 g
- 0:45spiral pour220 g
- 1:05spiral pour280 g
- 1:30spiral pour340 g
- 2:00spiral pour400 g
Onyx pairs the Origami with a Hario cone filter for this guide.
Transcribed from Onyx Coffee Lab — Geometry brew + espresso guides on 2026-07-24
Onyx Geometry Espresso
Onyx Coffee Lab · Espresso
20 g → 47 g 1 : 2.4 0:29 total
Onyx Coffee Lab's espresso for Geometry: 20 g in, 47 g out on a Series 1 profile — line pressure, then 9 bar for 26 seconds.
20 g coffee47 g · 1 : 2.4
- Series 1 profile: line pressure for 0–3.5 seconds, then extract at 9 bar for 26 seconds.
Transcribed from Onyx Coffee Lab — Geometry brew + espresso guides on 2026-07-24
The bag
Geometry — Onyx Coffee Lab
- Colombia · 1950 m · Harvest Rotating Microlots
- Ethiopia · 1950 m · Harvest Rotating Microlots
Washed · Light
Berries · Stone Fruit · Earl Grey · Honeysuckle · Round